Make your morning memorable with Southern Sausage Gravy featuring Outwest Farms Breakfast Sausage – a dish that not only fills your stomach but also connects you to local farming and pure, delicious ingredients. Let’s celebrate the rich flavors of the South, one delicious bite at a time!
Ingredients:
- 2 lbs pork sausage (breakfast sausage works best)
- 1/4 cup all-purpose flour
- 2 cups milk (preferably whole milk for creaminess)
-2 cups warm water
- Salt and black pepper to taste
- Optional: red pepper flakes or hot sauce for added spice
- Biscuits for serving (homemade or store-bought)
Instructions:
1. Cook the Sausage:
- In a large skillet over medium heat, crumble and cook the sausage until browned and cooked through, about 8-10 minutes. Make sure to stir occasionally to break it up into smaller pieces.
2. Make the Roux:
- Once the sausage is cooked, do not drain the fat. Sprinkle the flour over the sausage in the pan. Stir well to combine and cook for about 2 minutes to remove the raw flour taste. This forms your roux.
3. Add the Milk:
- Gradually whisk in the water and then the milk ,making sure to scrape the bottom of the skillet to release any stuck bits of sausage. This will create a creamy sauce.
4. Thicken the Gravy:
- Continue to cook the gravy over medium heat, stirring constantly. The gravy will begin to thicken after a few minutes. Bring it to a gentle simmer.
5. Season:
- Season with salt and black pepper to taste. If you like a bit of spice, add a pinch of red pepper flakes or a splash of hot sauce. Adjust seasonings to your preference.
6. Serve:
- Once the gravy has thickened to your desired consistency, remove it from heat. Serve hot over freshly baked biscuits. Enjoy!
Tips:
- If the gravy is too thick, you can add a little more milk to reach your desired consistency.
- This gravy can easily be stored in the refrigerator for a few days. Reheat gently on the stove, adding a little milk if necessary.
Enjoy your Southern Sausage Gravy! It’s perfect for a hearty breakfast or brunch.
For my Sourdough Biscuit Recipe check out my book “Sourdough With Grace”